In a deep bottomed pan, fill water and add salt to it. Place the potatoes int he water so that they are completely soaked in water. Boil these potatoes in water till they become soft.
Take out the potatoes and let them cool. Now peel the potatoes and keep aside.
Heat 1 tsp oil in a non stick pan and add salt and turmeric to this pan. Add the potatoes and stir fry them for 5 minutes.
Once the potatoes are little brown, take them out in a plate and then add rest of the oil.
In the same pan add rest of the oil. Add Bay leaf,cumin, mustard,nigella , fennel and fenugreek seeds and and let them splutter. Now add the roasted potatoes, cover and cook for 5 minutes.
Now add ginger garlic paste , little turmeric and saute them till the raw flavors are gone. Add the sugar, Chili powder and mix well. If you think that the masala is sticking to the pan , you can add little water and cook till oil starts separating.
Now add the roasted potatoes, cover and cook for few minutes. Now add the yogurt and cardamom powder. add the required amount of water and cover the pan with lid. Cook for 10-15 minutes and switch off the flame.
Garnish with Cilantro( Dhaniya) leaves and serve hot with Luchis/rice or parathas.
Recipe Notes
I used big potatoes which were cut into four parts, for this recipe. You can also use baby potatoes of you want.
The mixture of cumin,fennel,nigella,mustard and fenugreek is called Panch phoran. you can make this in advance and store it in an air tight jar. You can use this for tempering many other dry curries.
It is very important to mix the yogurt well with the potatoes when you add it .